Low Acid Beef Stew

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This easy beef stew is full of savory, slow-simmered flavor but without ingredients that upset sensitive stomachs. It’s made using no tomato paste and no acidic broth—just tender beef, soft root vegetables, and rich umami flavor. The texture is warm and cozy, and the dish is simple to cook in one pot. This version is low acid, reflux-conscious, and made for comfort.

Ingredients Needed:

• 1¼ pounds beef chuck roast: trimmed, cubed into 1-inch pieces
• 8 ounces mushrooms: quartered, earthy and filling
• 6 ounces celery root (or turnips or radishes): peeled and cubed, low acid root veg
• 4 ounces pearl onions (or regular onion): peeled, large dice
• 2-3 ribs celery: sliced
• 3 ounces carrot: sliced or roll-cut
• 2 cloves garlic: sliced (optional if garlic triggers symptoms)
• ½ cup roasted red bell pepper puree: substitute for tomato paste, no vinegar
• 2 tablespoons olive oil or avocado oil: for cooking
• 5 cups low acid beef broth: homemade or store-bought with no tomato, onion, or vinegar
• 1 large bay leaf
• ½ teaspoon dried thyme
• Salt and pepper to taste (optional or reduced if sensitive)

How To Make Low Acid Beef Stew:

Prep the Ingredients:
Let the beef come to room temperature. Cube the chuck roast and mix with 2 teaspoons oil. Chop all vegetables and garlic and set aside.

Sauté the Mushrooms:
Heat a large Dutch oven over medium. Add oil and mushrooms. Let them sit undisturbed for 2 minutes, stir, and cook 2 more minutes. Remove and set aside.

Brown the Beef:
Brown the beef in batches, adding oil as needed. Return all beef to pot. Stir in bay leaf, thyme, and roasted red pepper puree. Let cook for 30 seconds.

Simmer the Stew:
Add 1 cup broth while scraping the pan to lift brown bits. Add remaining broth and bring to a simmer. Cover, reduce heat to low, and simmer gently for 1½ hours.

Add Vegetables:
Check meat tenderness. If still tough, cook 20 minutes longer. Then add all vegetables and mushrooms. Turn up heat until simmering again.

Final Simmer:
Simmer uncovered 40 minutes to 1 hour, until vegetables and meat are soft. Add salt and pepper to taste.

Recipe Tips:

• Use roasted red pepper puree instead of tomato paste for low acid flavor.
• Choose a low acidity broth—homemade is best.
• Skip red wine, vinegar, and citrus—they’re acidic.
• Let the stew cool slightly before eating—hot food can worsen acid reflux.
• This dish freezes well for easy low acid comfort food anytime.

How to Store & Reheat:

• Room Temperature: Cool and store within 2 hours.
• Fridge: Store in airtight container up to 4 days.
• Freezer: Freeze up to 3 months. Reheat gently on stove or microwave until warm.

Nutrition Facts (per serving, approx. 1¾ cups):

• Calories: 285
• Sodium: 180mg (depends on broth)
• Protein: 26g
• Fat: 16g
• Carbs: 10g
• Fibre: 2g
• Sugar: 3g

FAQs:

What stew is best for acid reflux?
Stews made with no tomato, low acid broth, and soothing root vegetables are best for acid reflux. This beef stew uses roasted red peppers instead of tomato and is easy on the stomach.

Can I eat beef stew with GERD?
Yes, if it’s made without acidic ingredients like tomato, vinegar, or spicy seasonings. This low acid version is GERD-safe and gentle on digestion.

What can I use instead of tomato paste in stew?
Roasted red bell pepper puree is a great low acid alternative to tomato paste. It adds color and sweetness without triggering reflux.

Is bone broth high in acid?
Many bone broths are high in glutamic acid and simmered with acidic ingredients. Use a homemade low acid version or a store-bought broth labeled low acid.

Can I use potatoes in low acid stew?
Yes, but root vegetables like celery root, turnips, or carrots are often gentler on digestion and lower in acid.

Try More Recipes:

• Low Acid Baked Beans
• Low Acid Vegetarian Chili
• Low Acid Vegan Chili